When storing ginger in liquid
Peel pieces or slices of ginger, place them in a glass jar, and fill with dry sherry or vodka. Secure the lid and refrigerate for 4 to 6 weeks. The sherry (or vodka) and ginger will exchange flavors during storage. You can use ginger-kissed sherry in stir-fry sauces or marinades.

To juice ginger
When you want the pure essence of ginger without the fibers, make ginger juice. A tablespoon or two is great in sauces or marinades for chicken breast strips or shrimp. The easiest method is to keep a chunk of ginger in the freezer. When you're ready to use it, thaw it, then press out the juices with a garlic press. You can also peel fresh ginger, cut it into chunks, and shred it on a cheese grater or puree it in a food processor. Then, wrap the shredded or pureed ginger in a piece of cheesecloth and squeeze out the juice.

To use ground ginger
Avoid using ground ginger to replace fresh ginger. It's made from the same rhizome as fresh ginger but it has a very different flavor. Ground ginger works best in gingerbread, pumpkin pie, and other baked goods, as well as in curries with other Indian spices.

To use candied ginger
Crystallized, or candied, ginger is usually made from slices of fresh ginger that have been softened in a sugar syrup and coated with crystallized sugar. Store it in a jar with a tight-fitting lid. Chop or snip with scissors and add freely to cookie doughs, muffins, scones, or ice cream. Crystallized ginger also makes an elegant addition to glazes for roasted poultry or braised root vegetables.

To use Japanese pickled pink ginger
When tender young spring and fall ginger is sliced paper-thin and pickled, it turns a lovely pink color. Eat pickled ginger with sushi and sashimi, or add to relish-like condiments, marinades,m and mayonnaise.